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The perennial Sicilian favourite confection, the recipe straight from the kitchen of a master of the art
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Fresh mackerel catches the flavour of the sea in summer
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A yoghurt and berry platter with an orangey finish, a grown-up berry jelly, and lemon and raspberry bars for the lunchbox – if they last the weekend
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No need to throw away slightly funky pineapple when you can so easily magic your overripe fruit into this summery jam – with a side of scones of course
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A satisfying meal of quinoa crowned with glossy chipotle tomatoes and a butter-bean mash
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An Italian supper in four courses: an antipasto of cheese and broad beans drenched in olive oil, a summer minestrone, succulent roast veal, and a classic panna cotta for dessert
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Each dish on the ambitious tasting menu from ex-Noma chef Simon Martin is a small art project
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What it lacks in authenticity, Bob’s Lobster makes up for in sheer pleasure
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Drink
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The flavours of India sing in this aperitif made with familiar vodka and cranberry, but fragranced with lychee and rose water
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It’s as if it’s now the law that fruits of all kinds must be added to alcoholic drinks, often to sickly effect. Is there anything fruity out there that’s actually drinkable?
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Pinot noirs is one of the world’s best-loved grape varieties. It’s also a grape that has a real sense of place, as you’ll discover in these New Zealand wines, says David Williams
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3 out of 5 stars.With contestants selected by a random lottery and dazzled by gin-infused cuttlefish, Jason Atherton’s attempt to assemble a crack team of chefs is far from ‘reality’ TV
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Matt Preston, Gary Mehigan and George Calombaris will not be returning to the reality TV show – tell us in the comments who you would like to judge
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3 out of 5 stars.The Bake Off star serves up super-speedy recipes for time-starved people, from tinned potatoes to tooled-up Pot Noodles. Hasn’t she ever heard of toast?
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From making Skittles from scratch to tasting gold leaf pizzas, a new generation of gastronomists are swapping Netflix and the BBC for DIY cookery shows
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From Yasmin Khan’s noodles at a Thai beach hut to Ruby Tandoh’s ice-cream in Dublin, chefs, cooks and food writers share their favourite destinations
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No lesson in the complex art of Georgian cuisine is complete without a toast or two…
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From a Buenos Aires spot where greens rule to a ‘house of pig’ in São Paulo, our writer offers a personal selection of affordable restaurants on Latin America’s latest 50 best list
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Thomasina Miers’ nectarine and raspberry sourdough pudding recipe